NASHVILLE SMOKEY BARBECUE BEER BUTT CHICKEN

BIG GREEN EGG 

BARBECUE by Miss Kristi-Lou

Hot smokey spicy super juicy beer butt steamed barbecue chicken, succulently tender and loaded with gorgeous flavours, so simple to cook, just let the barbecue do all the work.

Five minutes to prep and around 1 hour to barbecue and what a glorious winner dinner.

Beer Butt Barbecue Chicken

Ingredients 

(serves 4)

Chicken 

1 can of larger (Coors)

1 large corn feed chicken

1/2 cup sriracha

1 bottle barbecue sauce for serving

The Rub

1/2 cup dark brown sugar

1 tsp chipotle powder

1/4 tsp garlic powder

1/4 tsp onion powder

1/2 tsp smoked paprika

1 tsp chipotle dried chilli flakes

1 tbsp fresh ground black pepper
1 tbsp sea salt
Combine all the rubs ingredients together well.

Fire up your Big Green Egg or smoker, I only fill the fire bucket 2/3 full with coals, as this chicken will only take a one hour or so to cook at 180 C 375 F.

Rub your chicken all over with the sriracha then with the rub seasoning, open the can of beer and place in the chicken cavity, technically this is not it’s butt!

Place in your barbecue smoker at 180 C / 350 F for one hour, to check if cooked pierce a leg and if juices run clear you good to serve.

I serve with sides of creamed corn or street corn on the cob, slaw, mashed potatoes and a simple salad.